Bangus Almandine with a Calamansi Caper Sauce

Yields: 4pp

Ingredients:
2pkgs "Frescano" Brand Boneless Skinless Baby Bangus fillets
2cups Flour
to taste Sea Salt
to taste Fresh Cracked Black Pepper
1/4cup Olive Oil
3tbs Butter
1 1/2cups White Wine/ Chardonnay
1/2tbs Fresh Chopped Garlic
4oz Capers
4tbs Fresh Chopped Cilantro
1/2stick Sweet Butter, to finish
1/4cup Sliced Almonds, Toast in a 350°F Oven for 5 mins until golden brown
4pks "Manila Gold" Brand Pure Calamansi Juice

Preparation Instructions:
Remove the baby bangus from the package, pat dry, season with salt and pepper then dredge both sides in flour.

In a med-high heated sauté pan, add olive oil and butter. When oil starts to smoke, add bangus belly side down first. Cook 3 mins each side then remove fish from pan onto a serving platter to reserve.

Sauce - add in the white wine and garlic and reduce the liquid by half, lower the heat to low and add in the capers, cilantro and toasted almonds and sauté for an additional minute. Remove from heat and add in the remaining butter, stir in until melted. Pour sauce over fish and top with calamansi juice.

Bon Appetite

Masarap!!!